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White Chocolate Lemon Raspberry Cookies

A delightful treat combining creamy white chocolate, zesty lemon, and juicy raspberries, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 140 kcal

Ingredients
  

Cookie Base Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 tablespoon lemon zest fresh is always best!
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries frozen can be used, but fresh is divine!

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract.
  • In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until just combined.
  • Gently fold in the white chocolate chips and fresh raspberries.
  • Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each.

Baking

  • Bake for 10-12 minutes until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

You can freeze the dough into balls for baking later. Adjust sugar to taste for sweetness.
Keyword Baking, Cookies, Desserts, sweet treats, White Chocolate Lemon Raspberry Cookies